Ghormeh Sabzi

Ghormeh sabzi is often called the national dish of Iran, and for good reason — every family has its own version, and no two taste quite alike. The soul of the stew is the sabzi, a generous pile of parsley, cilantro, and fenugreek that is slowly fried until it turns dark and deeply fragrant. It is the dish grandmothers make for Friday lunch and the first thing homesick Iranians ask for when they come home. The long, patient cooking is what turns simple herbs into something far greater than the sum of their parts.

Deep green, glossy, and sour with dried lime

Hours of gentle simmering turn the lamb and red kidney beans tender, while dried Persian limes release their sour, almost citrusy perfume into the broth. The result is a thick, herbaceous stew, dark green and glossy, with a pleasant bitterness that the tart limes keep in balance. Serve it over steamed basmati rice with a little plain yogurt on the side, and save the crusty bottom rice for the last of the sauce.

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